Freezing red cabbage - these three variants are possible

Freezing red cabbage - these three variants are possible

Protect from discoloration

First of all, an important note: red cabbage contains the coloring agent anthocyanin, which can leave marks on clothes and hands. Its removal is tedious, which is why it should not even get a chance:

  • Wear household gloves during preparation
  • Protect clothing with a kitchen apron

also read

  • Store red cabbage: in the refrigerator, in the cellar or in the freezer
  • Successfully growing red cabbage in your own garden
  • Harvesting red cabbage: harvest time and procedure

Freezing red cabbage - the possibilities

When freezing red cabbage, which is also often referred to as red cabbage, you can either proceed quickly or take enough time to do some useful preparation.

You can freeze the red cabbage as follows:

  • in raw condition
  • blanched
  • ready-made

Since the red cabbage is a classic side dish, it is quite practical to prepare it beforehand and freeze it in portions. Cooking small amounts every time is a bit of a hassle and the icy supply is therefore a great relief.

First prepare the head of red cabbage

  1. Remove the outer leaves of the cabbage.
  2. Use a large knife to cut the head in four.
  3. Remove the remains with a sharp knife.
  4. Cut each quarter into fine strips on a wooden board.
  5. Alternatively, you can use a bread slicer or a large grater.
  6. Wash the strips of cabbage in salt water.
  7. Then drain the strips well in a colander.

Freeze raw red cabbage

The chopped, washed and well drained red cabbage can be packed raw in suitable freezer containers and frozen immediately after labeling. It is only prepared ready to eat after it has been thawed.

Blanch the red cabbage before freezing

In order to preserve the original cabbage taste and the healthy ingredients even better when the temperature is below zero, the red cabbage strips should be blanched briefly before freezing.

  1. Put plenty of water in a large saucepan.
  2. Add a teaspoon of salt.
  3. Bring the brine to a boil.
  4. Put the red cabbage in the boiling water, but you should blanch larger quantities in portions, otherwise the water will cool down too much.
  5. Let the cabbage strips cook for about 1 to 3 minutes, depending on their size.
  6. Take out the red cabbage with a ladle and then immediately pour it into a prepared bowl with ice water.
  7. The red cabbage cools down quickly in the ice water and should be taken out again as soon as possible and placed in a sieve to drain.
  8. After the red cabbage has drained completely, you can portion it into smaller quantities and place them in suitable freezer containers.
  9. Label all containers with contents and date and place them in the freezer immediately.

Freeze prepared red cabbage

Even ready-made red cabbage or leftovers from the meal can be frozen for later. It is only important that it is completely cold beforehand. If you put the red cabbage in an ice cube container to pre-freeze, you will get well portionable cubes.


Red cabbage can be kept in the freezer for at least six months.


Red cabbage can be thawed in the refrigerator overnight. Thawing works faster in a saucepan, where it is added with a little water and warmed over low heat until it is completely thawed. Stir occasionally.

Conclusion for quick readers:

  • Three options: red cabbage can be frozen raw, blanched or cooked
  • Preparation: remove outer leaves; quarter; Cut out the stalk; cut into stripes
  • Washing: Wash strips of cabbage in salt water and then drain well
  • Tip: Protect yourself from red cabbage stains with household gloves and a cooking apron
  • Freeze raw: put strips of cabbage in freezer; label; freeze immediately
  • Blanching: Depending on the size of the strips, 1-3 minutes in salt water; scare off; Drain
  • Boiled red cabbage: let it cool down first; Fill into containers and freeze
  • Shelf life: 6 months
  • Thawing: overnight in the refrigerator; Heat gently in a saucepan with a little water

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